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Epicurious

Za'atar

Like curry, za'atar is a spice blend that varies from cook to cook in the Middle East, its birthplace. My father was Assyrian, so I've always enjoyed the flavors of the region (though the closest I've yet traveled is Turkey). This is my interpretation, and it reflects my priorities: my favorite part of za'atar is the tart sumac, so it's particularly heavy in my version. And while some cooks grind their spices together, I like to leave the sesame seeds whole. You can find sumac in Middle Eastern groceries and from online sources such as Penzeys and Kalustyan's. For a perfect, quick snack, combine with olive oil and brush on pita.

Recipe information

  • Yield

    Makes about 1/2 cup

Ingredients

1 tablespoon sesame seeds
1/4 cup sumac
2 tablespoons dried thyme
1 tablespoon ground cumin
1 teaspoon sea salt

Preparation

  1. Step 1

    Put the sesame seeds in a small dry skillet over medium heat. Toast the seeds, tossing the pan occasionally, until they become fragrant and start to lightly brown. Immediately transfer them to a bowl to cool; if you leave them to cool in the pan, they could burn.

    Step 2

    Stir in the sumac, thyme, cumin, and salt. Transfer to a small jar with a lid and store in a cool, dark place for up to 6 months.

Reprinted with permission from Eat Your Vegetables: Bold Recipes for the Single Cook by Joe Yonan, © 2013 Ten Speed Press JOE YONAN is the food and travel editor for The Washington Post, where he writes regular features, including the "Weeknight Vegetarian" column. He is the author of Eat Your Vegetables and Serve Yourself, which Serious Eats called "truly thoughtful, useful, and incredibly delicious." Yonan has won awards for writing and editing from the James Beard Foundation, the Association of Food Journalists, and the Society of American Travel Writers, and his work has been featured three times in the Best Food Writing anthology.
TagsCondimentMiddle EasternTurkishSumacHerbs & SpicesThymeGluten FreeDairy FreeVegetarianVeganMeal PrepMake AheadEasyQuick5 Ingredients or FewerSauteCookbooks
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